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Pork Chop and Fig Salad
with baby kale / havarti / lemon adobo dressing

Active: 35 minTotal: 35 min

Figs are hard to find out of season, so we love to highlight them when the season hits. This simple entree salad lets the flavor and texture of ripe figs really shine.
Smarts: If figs are not in season where you are, halved grapes make an excellent sub.



Pork Chop and Fig Salad:
  • Pork chops, boneless - 1 lb
  • Cheese, smoked Havarti - 6 oz, cubed (sub any other smoked cheese or goat cheese)
  • Figs - 8, halved or quartered (sub grapes, using 4x more than listed)
  • Oil, cooking - 1 Tbsp
  • Baby kale - 10 oz (sub any type kale, chopped)
  • Sunflower seeds - 1/4 cup
Lemon Adobo Dressing:
  • Lemon juice - 1 Tbsp
  • Vinegar, red wine - 1 Tbsp
  • Adobo sauce - 1 tsp (opt; usually found in a can of chipotles in adobo)
  • Mustard, Dijon - 1 tsp
  • Honey - 2 tsp
  • Paprika, smoked - 1/2 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make dressing - Whisk together lemon juice, vinegar, adobo sauce, mustard, honey, and paprika. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  3. Cheese / Figs - Cube cheese. Slice figs in half or in quarters (if using larger figs).


  1. Heat a skillet with cooking oil over medium-high heat. Add pork chops and sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
  2. Transfer pork to a cutting board and cover. Let rest for 5 minutes.
  3. While pork rests, gently toss together kale, cheese, figs, and sunflower seeds with about half of the dressing.
  4. Slice pork and serve on top of salad. Add additional dressing over top. Enjoy!

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This meal has 26 reviews

I'm going to make pork this way every single time. My figs weren't very good. I think I'll play it safe next time and just use grapes. We used goat cheese and pine nuts since we had them on hand. Very yummy!

By: Bethany
Posted: Sep 10, 2019
Diet: Original

This was okay. I really wanted the flavors to come together better. The earthiness of the lentils just didn't really go with the figs, and the cheese felt a little out of place. I think that I would have liked it better with grapes, goat cheese, and a less smoky dressing. Or, maybe golden raisins would go well with the smokiness of the dressing. I really wanted to like this with the lentils. Maybe I'll try playing around with it.

By: Erin
Posted: Sep 10, 2019
Diet: Vegetarian

Turned out well. Substituted goat cheese and used grapes instead of figs. Next time would have added some thingy sliced red onion also!

By: Brad
Posted: Sep 09, 2019
Diet: Original

I would make this again for sure! Loved the combination in this salad. I used smoked gouda ilo smoked havarti, and pumpkin seeds instead of sunflower seeds. Delicious and EASY! As a working mom, I'm always looking for EASY meals and this fit the bill.

By: Kara
Posted: Sep 09, 2019
Diet: Original

This was not for us. We did the veggie version and found the dressing to be way too smoky. If we did it again, we'd leave out the adobo sauce and use regular paprika.

By: Nicole
Posted: Sep 09, 2019
Diet: Vegetarian

Yum! Subbed arugala for the kale since we had it. in our CSA share.

By: Avila
Posted: Sep 09, 2019
Diet: Original